You’ll love this recipe if you like these Chicken Tortellini Soup and White Bean Soup recipes.
This soup is one of those recipes you keep coming back to when you want something warm and comforting that feels like real home cooking. You get plenty of protein from the sausage, fiber from the beans, and a good amount of veggies from the potatoes and kale, so it feels like a full meal in one bowl without much planning.
It’s a nice option for busy evenings when everyone is hungry at different times, because it holds well on the stove or in the fridge and reheats without losing its texture. It also works for casual hosting or “soup and bread” nights with friends or family.
If you like meals that feel cozy and a little special but still use simple, familiar ingredients, this fits in really well.
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💛 Why you’ll love this recipe
- Comes together in about 50 minutes, start to finish.
- One-pot meal — easy cleanup and minimal prep.
- Uses simple ingredients you might already have on hand.
- Great for leftovers — flavors deepen as it sits overnight.
➡️ Ingredients you’ll need
⏲ How to make this kale and white bean sausage soup recipe
👉 Easy ingredient swaps
- Sausage: Use turkey sausage or plant-based sausage for a lighter option.
- Kale: Spinach or Swiss chard work well if you don’t have kale.
- Potatoes: You can use all sweet potatoes or all russets. Yukon Golds also hold up nicely.
- Cream: Half-and-half or coconut milk can be used instead of heavy cream.
✨ Variations
- Spicy: Use hot Italian sausage or add a pinch of red pepper flakes.
- Extra veggies: Add chopped carrots or celery.
- Dairy-free: Skip the cream and add an extra ¾ cup of broth. The soup will still be rich and flavorful.
- Gluten-Free: Leave out the flour, or mash some beans and potatoes to naturally thicken the broth.
〰️ How to serve
- Bread — Crusty bread, garlic bread, or focaccia are great for dipping.
- Salad — A simple green salad with a lemon vinaigrette pairs really nicely.
💬 FAQs
How long do leftovers last?
Leftovers will keep in the fridge for about 3 to 4 days in an airtight container. When you reheat the soup, warm it gently and add a splash of broth or water if it has thickened in the fridge.
Can I freeze this soup?
It’s not the best recipe to freeze because the cream and potatoes can change texture once thawed. It’s better eaten fresh or after refrigeration and enjoyed within a few days.
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Kale and White Bean Sausage Soup
Ingredients
- 1 pound ground Italian sausage
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 Tablespoon flour
- 5 cups chicken broth or vegetable broth
- 15-ounce can cannellini beans, drained and rinsed
- 2 large russet potatoes, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 2 large kale leaves, stems removed, leaves chopped
- 1 teaspoon Kosher salt
- 1 teaspoon oregano
- ½ teaspoon coarse ground pepper
- ½ teaspoon dried rosemary
- ½ teaspoon paprika
- ¾ cup heavy cream
- 1 Tablespoon lemon juice, freshly squeezed
Optional Garnish
- Parmesan cheese, freshly grated
Instructions
- Cook Sausage and Onions: To a large soup over medium-high heat, add 1 pound ground Italian sausage and diced onion. Sauté for about 5 minutes, or until sausage is cooked through and onion is softened.
- Add Garlic and Flour: Stir in minced garlic and 1 Tablespoon flour. Cook for 1 minute, stirring constantly.
- Add Broth and Vegetables: Slowly whisk in 5 cups chicken broth or vegetable broth, then add 15-ounce can cannellini beans, 2 large russet potatoes, 1 large sweet potato, 2 large kale leaves, 1 teaspoon Kosher salt, 1 teaspoon oregano, ½ teaspoon coarse ground pepper, ½ teaspoon dried rosemary, and ½ teaspoon paprika. Stir to combine.
- Simmer: Cook for 15-20 minutes, or until potatoes are tender.
- Finish Soup: Stir in ¾ cup heavy cream and 1 Tablespoon lemon juice. Cook for an additional 4-5 minutes until heated through.
- Serve: Ladle into bowls, garnish with a sprinkle of Parmesan cheese, then serve.
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